Arancini Siciliani

Name: Arancini Siciliani
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italy
Ingredients: 2 cups Arborio rice, cooked and cooled (risotto base); 1 cup Parmesan, grated; 2 eggs; 4 oz mozzarella, cubed; 1/2 cup ragù or peas and diced ham (filling); 1 cup all-purpose flour; 2 eggs, beaten, for coating; 1 1/2 cups breadcrumbs; Oil for deep frying

6 servings40 min prep20 min cookMedium Italy

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The Story Behind It

The Tale of Arancini Siciliani

Story updated September 17, 2026

Arancini, Sicily's fried, stuffed rice balls, are often linked to the island's period under Arab rule between the 9th and 11th centuries, when rice and saffron were introduced to Sicilian cooking. Their name, 'little oranges,' describes their shape and golden color; the stuffed, breaded version developed later as Sicilian street food.

Ingredients

Scale:· 6 servings

2 cups Arborio rice, cooked and cooled (risotto base)
1 cup Parmesan, grated
2 eggs
4 oz mozzarella, cubed
1/2 cup ragù or peas and diced ham (filling)
1 cup all-purpose flour
2 eggs, beaten, for coating
1 1/2 cups breadcrumbs
Oil for deep frying

Instructions

1Mix cooled risotto with Parmesan and one egg until it holds together.
2Scoop a portion of rice, flatten in your palm, and place a cube of mozzarella and a spoonful of filling in the center.
3Mold the rice around the filling into a ball, sealing completely.
4Roll each ball in flour, then beaten egg, then breadcrumbs.
5Heat oil to 350°F and fry arancini in batches until deeply golden.
6Drain on paper towels and serve hot.

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